Home Style Beef N Noodles Wmushrooms Onions Recipes

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HOME-STYLE BEEF 'N NOODLES W/MUSHROOMS AND ONIONS FOR A CROWD



Home-Style Beef 'n Noodles w/Mushrooms and Onions for a Crowd image

I make this often in the fall and winter! Perfect comfort food! My recipe serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! If taking to a potluck, you'll want to make a whole batch and bring the recipe! ;) ;) (Sorry about the terrible photo, was taken a long time ago...

Provided by Kelly Williams

Categories     Beef

Time 2h15m

Number Of Ingredients 16

6 1/2-7 lb boneless beef chuck roast, cut into large chunks (bigger than bite-sized)
coarse ground black pepper
3-4 Tbsp vegetable oil, more if needed
1 (32 oz.) box beef broth
1 large onion, cut into 1/2
1 (1 oz.) envelope french onion soup mix
1/4 c a-1 steak sauce
1 Tbsp minced garlic, i just use the kind in the little jar
4 Tbsp butter
1 Tbsp spicy brown mustard
1 Tbsp prepared horseradish, not the creamy kind
salt to taste, don't be shy with it
2 (8 oz.) pkg fresh sliced mushrooms
4 Tbsp cornstarch
4 Tbsp cold water
2-2 1/2 bags reames home style frozen egg noodles, cooked and drained

Steps:

  • 1. Try to find two 3-4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :) In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s). *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.) When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, butter and a nice amount of salt. Add salt a 1/2 teaspoon at a time so you don't over do it. Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours. Stir occasionally. Add mushrooms, recover, and simmer 15-20 minutes longer. Remove lid. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit. Fold in cooked, drained noodles. Serve with warm crusty bread and butter, and a side vegetable such as green beans, broccoli or salad. *You can add another 1/2 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish". If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed. *If you accidently add too much salt, just add a few more Tbl. butter. **This can be held on low heat for up to at least another hour no problem. Stir/fold now and then. Or put in a heated crockpot on low to hold.

QUICK BEEF AND NOODLES



Quick Beef and Noodles image

My family loves stroganoff, and this beef and noodles dish is my lightened-up version. Using meat from the deli saves the hours spent cooking a beef roast. I serve this with a salad for a great, homestyle meal. —Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2-1/2 cups uncooked yolk-free noodles
1/3 cup sliced fresh mushrooms
1/3 cup chopped onion
1 tablespoon olive oil
1-1/4 cups reduced-sodium beef broth
6 ounces deli roast beef, cubed
1/8 teaspoon pepper
OPTIONAL: sour cream and chopped fresh parsley

Steps:

  • Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.

Nutrition Facts : Calories 375 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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  • Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
  • In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
  • When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.

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